So I was in the bookstore leafing through a Japanese cookbook today, noticing a few dishes that might be worth the effort of making, when I noticed green tea rice with salmon. Now the salmon looked delicious but I couldn't help looking at that and thinking, isn't that just bubuzuke with salmon?

Now, pretty much all of my exposure to the term is watching or reading about someone being served bubuzuke in a restaurant. To which some native Japanese often someone says, gross. So my impression was that it is not considered a tasty dish at all since the only person that ever says "oishii" or the like is someone that will eat anything. But, bubuzuke was described as a tasty light snack and a good way to use leftovers. So is this really a traditional snack? Because the 'gross' comments had me thinking quite the opposite.

I’m a vegan rice isn't an animal by product is it?.if you know my stance on things you’ll wonder weather I happen to approve of pet ownership my answer is ah… ehmmm… I refuse to answer such question. I have the right to an attorney, and to remain silent!.—

coco wrote:I don't think it is common to use kosher salt for meals in Japan.Any "coarse salt" would be fine and easier to find.

Course Salt is Kosher Salt.It's called Kosher because it's used in the process of making meats kosher, not because it is in of itself kosher.

The term kosher salt is restricted to North America; in the UK it is usually called "koshering salt", and in other parts of the world, "(coarse) cooking salt". In North America, the term koshering salt has been proposed as more accurate and is sometimes used in industry (e.g., The Salt Institute), but it is rarely used in everyday language.

and yep, because the salt grains are larger, they do a better job of drawing moisture/blood from the meats.